Pour beer or broth as well as the liquid from the pepperoncini peppers jar into crock pot.

Stir in salad dressing mix, oregano, garlic, thyme, as well as red pepper flakes and mix until well blended.

Place half the pepperoncinis in the liquid, add the roast and then the remaining pepperoncinis on top.

Cook on high for 6 hours or on low for 8-10 hours for the 4 lb cut of meat. The larger the cut of meat, the longer it will take.

Remove cooked beef and shred with 2 forks. Return to crock pot and serve on rolls topped with mozzarella cheese or top cooked pasta and smother with cheese. You can also serve the cooking liquid as an au jus for dipping sandwiches.